Jennifer Pallian’s Sage Butter and White Wine Roasted Turkey

Prep time 20 min       Cook time 2.5 hours       Serves 8-10


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1 Butterball whole turkey, thawed½ cup unsalted butter, softened2 Tbsp minced fresh sage1 ½ tsp kosher salt½ tsp black pepper1 large onion, quartered½ cup dry white wine (or turkey broth)

For White Wine Gravy:

Neck and giblets from the turkey1 onion, quartered3 cups water1 carrot, peeled and chopped1 celery stalk, chopped1 1/2 tsp kosher salt1/2 teaspoon black pepper1/4 cup unsalted butter1/4 cup all-purpose flourPan drippings

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    For Turkey

  1. Preheat your oven to 325°F. Mash together butter and sage in a small bowl. Pat the turkey dry and gently apply the sage butter under the turkey skin as well as all over the surface. Season with salt and pepper.

  2. Place turkey on an oiled rack inside a roasting pan. Place the quartered onion in the turkey's cavity and pour the wine into the bottom of the pan.
  3. Roast for the correct amount of time according to the Turkey Calculator. until a meat thermometer reads 165°F/74°C in the breast and 180°F/82°C in the thigh. Cover with foil if it browns too quickly. Let rest for 20-30 minutes before carving.

  4. For White wine Gravy

  5. While turkey roasts, make the broth: combine giblets, neck, water, onion, carrot, celery, and salt in a saucepan. Simmer for 1-1.5 hours. Strain broth and set aside.

  6. Melt butter in a saucepan on medium heat. Whisk in flour until smooth and cook until golden brown, about 5 minutes. Strain your broth and then gradually add strained broth, whisking constantly. Simmer until thickened, about 5-10 minutes.
  7. When the turkey is finished cooking, transfer it to a rimmed baking sheet to rest. Strain pan drippings from the roasting pan into the gravy and whisk to incorporate. Adjust salt and pepper to taste. Enjoy